Seoul Food

It's a new kind of cookout  Korean style. Grilled
ribs, chicken, and eggplant get a punchy hit of flavor from
classic Asian seasonings. Wrap them up with a little rice and
spicy-hot pickles and you're ready to roll into some great summer
eating.

Korean barbecue is known for its
salty-sweet-spicy balance and the way it's served: meat and
chicken get grilled quickly, then wrapped in lettuce or nori.
here's how it works.

3. Serve It Up Wrap the
beef or chicken in a tasty bundle, with lettuce or seaweed as the
wrapper. Add some sticky rice, and maybe a dab of miso. Grilled
eggplant is a great side dish.

What
to Drink Try Korean brews like OB and Hite, or
Sapporo from Japan.

Key
Ingredients The flavors that make it
special

Sesame oil - Asian
toasted-sesame oil (darker in color than regular sesame oil) adds
rich, nutty depth.Nori - These thin sheets
of dried seaweed (called kim in Korean) are used as
wrappers and taste deliciously of the sea. You can also buy
preseasoned nori, which doesn't need grilling.Red
miso - Also called aka miso, this fermented
soybean paste adds a roasty-salty dimension.Fish
sauce - That briny taste unique to Southeast Asian food
comes partly from this flavor-packed condiment known as nam
pla or nuoc nam.These
ingredients are sold in the Asian foods section of the
supermarket, at Asian markets, and online at
asianfoodgrocer.com.

Pile It
On The elements that make it a meal

Sticky rice - Short-grain rice has an especially high
starch content, which makes it sticky  and easy to press
into a lettuce or nori wrapper.Quick & spicy
asian pickles - The flavors get stronger the longer the
cucumbers marinate.